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Journal of Food Research and Technology | January-March, 2016 | Vol 4 | Issue 1 | Pages 01-09 © 2016 Jakraya Publications (P) Ltd

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ORIGINAL ARTICLE

Physicochemical and Organoleptic Characteristics of Kilishi Sausage as Affected by Storage Duration and Ingredient Formulation Iheagwara M. C.1* and Okonkwo T. M.2

1Department of Food Science and Technology, Federal University of Technology, Owerri P.M.B 1526 Owerri, Imo State, Nigeria. 2Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria. *Corresponding Author: Iheagwara M.C. Email: [email protected] Received: 22/02/2016 Revised: 11/03/2016 Accepted: 15/03/2016

Abstract This study tried to appraise the physicochemical and organoleptic

characteristics of kilishi sausage as affected by storage duration and ingredient formulation. The conventional traditional kilishi (TK) and sausage - type kilishi at varying percentage of ingredients were processed. Subsequently, the kilishi samples were examined chemically and organoleptically. Results obtained showed that the physicochemical and organoleptic parameters evaluated were found statistically significant (P≤0.05). The lowest trimethylamine, TMA (3.79mgN/100g), total volatile basic nitrogen, TVBN (14.90mgN/100g) and water activity, aw(0. 74) were recorded in SK7 (115% ingredients) while the highest TMA (15.40 mgN/100g), TVBN (20.50 mgN/100g) and aw(0.89) occurred in SK2 (85% ingredients). Highest protein (55.84 ± 0.05 %), fat (19.20 ± 0.09 %) and ash (5.58 ± 0.05 %) were obtained from SK7, SK2 and SK7 respectively and the organoleptic attributes of kilishi produced using 85% slurry concentration (SK2) of the ingredient mix was rated better (P≤0.05) than the other kilishi samples. Keywords: Physicochemical, Organoleptic, Kilishi, Meat, Ingredients, Sausage.

1. Introduction Kilishi is a rich nourishing snack and a source of

supplementary animal protein formulated using hurdle technology, a concept described by Leistner (1987). The product is traditionally prepared from beef infused with spices and defatted groundnut paste and it has a suitable concentration of dissolved solids that binds the moisture in it sufficiently to inhibit the growth of spoilage organism. Thus it is a ready-to-eat convenience meat product possessing excellent shelf stability at room temperature, making handling and marketing of the product convenient for consumers and retailers (Igene et al., 1990; Olusola, 2007; Olusola et al., 2012). It is mostly seen as a snack rather than an essential part of diet. It contains about 46% meat and 54% non-meat ingredients. A finished product contains about 50% protein, 7.5% moisture, 18% lipid and 9.8% fibre/ash respectively (Igene, 1988; Igene et al., 1993). According to Jones et al. (2001), some of the spices used in Kilishi processing such as onion, ginger and garlic have medicinal properties as well as being nutritious. The proportion of the ingredient probably indicates their essentiality in Kilishi production. Ingredients with high proportions might be major

contributors to the physicochemical properties of the Kilishi product. Earlier studies on Kilishi indicated that high proportion of Tunkusa (traditionally defatted groundnut cake) used in Kilishi processing contributed significantly to the physicochemical properties of the Kilishi product (Mgbemere et al., 2011). The sensory properties of meat have an impact on consumer appreciation of the meat. This also de ermines their perception of its acceptability and quality (Simela, 2005). Sensory properties are pivotal in this respect because consumers need to be entirely satisfied with the sensory properties before other elements become relevant. The acceptability of meat can be predicted from tenderness,juiciness and flavor (Simela, 2003). Tenderness has been identified as the most important factor influencing the acceptability of beef and beef products. Juiciness and flavor have a greater effect on consumer satisfaction as tenderness increases (Miller et al., 2001). Consumers discern quality upon consumption of product and determine overall palatability. Palatability can be defined as how well a foodis liked. The morepleasant the food, the greater is the palatability (Sorensen et al., 2003). Generally, the more palatable a food is, the more pleasant the eating

Iheagwara and Okonkwo…Physicochemical and Organoleptic Characteristics of Kilishi Sausage as Affected by Storage Duration and Ingredient Formulation


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experience and ultimately the higher the likelihood of a repeat customer (Simela, 2002). This study therefore is aimed at evaluating the physicochemical and organoleptic characteristics of kilishi sausage as affected by storage duration and ingredients formulation. 2. Materials and Methods 2.1 Raw Materials Procurement

The fresh beef muscles (Longissimus dorsi) used for the study was purchased from butchers at central Abattoir in Owerri, Nigeria. Spices such as ginger (Zingiber officinale), alligator pepper, (Afromomum meleguata), black pepper (Piper guineense), red pepper (Capsicum frutescens), sweet pepper (Capsicum annum), African nutmeg (Monodora myristica) as well as ingredients such as groundnut paste (Arachis hypogea), garlic (Allium sativum), onion (Allium cepa), sugar, salt and magi seasoning were bought from a grocery shop in Owerri, Nigeria.

2.2 Sample Preparation and Processing 2.2.1 Meat Preparation

The muscle of beef (9kg) used for the study was trimmed of all visible fat, bone and connective tissue and then weighed. About 1kg of the resultant lean beef (8.2kg) was sliced into thin sheets of 0.17 - 0.20 cm thick and 60-80 cm long along the fibre direction for the traditional kilishi (TK). While 1kg each of the remaining resultant lean beef was comminuted with different percentage of the infusing ingredients to form the sausage-type kilishi (SK).

2.2.2 Preparation of Infusing Ingredients

Infusion slurry was prepared following the procedures of Igene (1988) using the ingredients as shown in Table 1. The fresh groundnut paste was prepared from grains of dry uncooked groundnut after extraction of oil by pressing. The various ingredients were ground and mixed thoroughly with water to form a slurry.

2.2.3 Preparation of Kilishi

The dried thin sheets of meat were soaked in the infusion slurry for about 30min, after which it was taken out and spread out on flat steel trays on a raised platform till sun dried to prepare the traditional kilishi. For the sausage-type kilishi, the meat was comminuted with various percentages of the infusing ingredients, spread into thin sheets of approximately 2mm thickness on steel trays, cut into long strips and dried. After drying, the traditional kilishi (TK) and respective

sausage-type kilishi (SK) were roasted in an oven at a temperature of 100°c for 10-15min. Finally, the finished products were cooled at room temperature, packed and heat sealed in high density polyethylene (HDPE) bags and stored at ambient temperature (28±2°c) for further analysis.

2.4 Storage Stability and Sampling

The traditional kilishi and sausage-type kilishi were stored for 150 days at ambient temperature and samples were drawn at specified days and subjected to chemical and organoleptic analysis.

2.5 Chemical Analysis

The samples used for the analysis were analysed in duplicate. The moisture, protein, fat and ash contents of the kilishi samples were determined using the standard methods of AOAC (2007) and Nielsen (2003). Total volatile basic nitrogen (TVB-N) was determined according to the method of Safari and Yosefian (2006), trimethylamine (TMA) was determined by the Conway micro-diffusion method described by Siripongvutikorn et al. (2009), water activity (aw) was determined according to the method described by Frank et al. (2014) and pH according to the method described by Mohamed et al. (2011).

2.6 Organoleptic Analysis

Organoleptic attributes of flavour, juiciness, tenderness, pungency and overall acceptability of the kilishi samples were evaluated by a 30-member in-house consumer panelist selected from among students and staff of Department of Food Science and Technology of the University. A 9-point hedonic scale was used with 9 for like extremely down to 1 for dislike extremely (Carbonell et al., 2002).

2.7 Statistical Analysis

All the analysis was carried out in triplicates and data obtained were analyzed using analysis of variance (ANOVA) method. Where the variance ratio (F-values) proved significant, Fishers least significant difference (LSD) was used to separate the means. 3. Results and Discussion 3.1 Proximate Composition

The proximate composition of the kilishi samples are presented in Table 2. There were significant differences (P≤0.05) in all the proximate parameters evaluated. The moisture content of the kilishi samples ranged from 10.02% - 12.02% with SK 6 having the highest moisture content of 12.02% and SK2 the lowest moisture content of 10.02%. The -



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Table 1: Composition of infusion mixtures used in Kilishi preparation (kg/100kg).

Ingredients TK SK1 SK2 SK3 SK4 SK5 SK6 SK7 Ginger (Zingiber officinale)

3.30 3.30 2.81 2.97 3.14 3.47 3.63 3.80

Alligator pepper (Afromomum meleguata)

1.20 1.20 1.02 1.08 1.14 1.26 1.32 1.38

Black pepper (Piper guineense)

3.00 3.00 2.55 2.70 2.85 3.15 3.30 3.45

Red pepper (Capsicum frutescens)

2.00 2.00 1.70 1.80 1.90 2.10 2.20 2.30

Sweet pepper (Capsicum annum)

2.00 2.00 1.70 1.80 1.90 2.10 2.20 2.30

Onion (Allium cepa) 12.00 12.00 10.20 10.80 11.40 12.60 13.20 13.80 Garlic (Allium sativum) 0.50 0.50 0.43 0.45 0.48 0.53 0.55 0.58 African nutmeg (Monodora myristica)

1.00 1.00 0.85 0.90 0.95 1.05 1.10 1.15

Groundnut paste (Arachis hypogea)

31.50 31.50 26.78 28.35 29.93 33.08 34.65 36.23

Magi seasoning 1.50 1.50 1.28 1.35 1.43 1.56 1.65 1.73 Salt 3.00 3.00 2.55 2.70 2.85 3.15 3.30 3.45 Sugar 3.00 3.00 2.55 2.70 2.85 3.15 3.30 3.45 Water 36.00 36.00 30.60 32.40 34.20 37.80 39.60 41.40

TK - Traditional kilishi (100% ingredients); SK1 - Sausage-type kilishi (100% ingredients); SK2 - Sausage-type kilishi (85% Ingredients); SK3 - Sausage-type kilishi (90% ingredients); SK4 - Sausage-type kilishi (95% ingredients); SK5 - Sausage-type kilishi (105% ingredients); SK6 - Sausage-type kilishi (110% ingredients); SK7 - Sausage-type kilishi (115% ingredients)

Table 2: Proximate composition of different processed kilishi samples.

Kilishi samples

Proximate Composition (%) Protein Fat Ash Moisture

TK 54.10±0.08d 18.38±0.28cd 4.82±0.01b 11.30±0.01ab SK1 53.70±0.01f 18.57±0.18bc 5.01±0.01bc 11.78±0.28ab SK2 51.62±0.14h 19.20±0.23a 4.54±0.05c 10.02±0.14c SK3 52.30±0.28g 19.03±0.42a 4.68±0.01bc 12.01±0.18a SK4 52.84±0.24e 18.02±0.11d 4.73±0.11bc 11.66±0.01ab SK5 54.78±0.08c 18.94±0.16ab 5.22±0.23ab 11.00±0.01b SK6 55.20±0.14b 17.83±0.44d 5.41±0.16ac 12.02±0.11a SK7 55.84±0.05a 17.34±0.09e 5.58±0.08a 11.26±0.04ab

a-hMeans with different superscript along the column differ significantly at P≤ 0.05

reduction in moisture content of SK2 is desirable as this can affect the quality of the sample positively in relation toother kilishi sample (Apata et al., 2013). Generally, the moisture content of the kilishi samples indicates that the kilishi samples were sufficiently dried to minimize microbial growth though moisture values of 6.92%, 9.87% and 10.00% were recorded by Jones et al. (2001), Apata et al. (2013) and Olusola et al. (2012) respectively. The protein content of the entire Kilishi samples ranged from 51.62% in SK2 to 55.84%

in SK7. The range of values obtained with regard to the crude protein content was similar to the values (53.41% - 64.53%) reported by Isah and Okubanjo (2012). However, significant difference (P≤0.05) occurred in the protein content of the kilishi samples. SK7 had the highest protein content (55.84%) and SK2 the lowest protein content (51.62%). The high crude protein content obtained can be attributed to the various ingredients utilized in the kilishi preparation and is in agreement with report by Igene et al. (1993). The fat



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content of the kilishi samples differed significantly (P≤0.05) and ranged from 17.34% in TK to 19.20% in SK2. Generally, the fat content of the kilishi samples werehigh and this can be attributed from the groundnut cake powder which represent a considerable proportion of the product (Igene et al., 1990). The ash content is an indicator of the mineral content of the meat. The ash content of the kilishi samples ranged from 4.54% in SK2 to 5.58% in SK7. The pattern of ash content observed in this study revealed that the higher the slurry infused into the meat during kilishi preparation, the higher the level of ash content in the product. This indicated that most of the ingredients in the slurry might have lost their mineral contents into the slurry hence, into the meat product and this agrees with the report of Elizabeth (1995) who observed that the ash content of any processed meat would be the content of the muscle tissue in addition to that of ingredients used. 3.2 Physicohemical Properties 3.2.1 pH

The effect of storage duration on pH of the Kilishi samples is shown in Fig 1. The pH of the Kilishi samples ranged from 5.43-6.28 and these were not significantly different (P≥0.05). The pH values for the Kilishi samples were slightly above the maximum accepted limits of 6.0 suggested for fresh meat (Bennani et al., 2000; Jones et al., 2001). Also, this suggest that the pH is affected by the ingredient mix and processing and is in agreement with the report of Daminabo et al. (2013). The pH of traditional Kilishi (TK) was low in all the storage days compared to the sausage - type Kilishi samples SK1-SK7. This change in the pH of TK relative to SK1-SK7 may be due to the acid which is a common metabolite from a number of bacteria. These may include lactic acid bacteria (LAB), Enterobacteriaceae and Pseudomonas phosphorum and the basic compounds such as NH3, TMA and DMA which are developed from the combination of microbial and autolytic actions. This implied that there were higher LAB in TK relative toSK1-SK7 and this is in agreement with the findings of Mgbemere et al. (2011).

3.2.2 Water Activity (aw)

Water activity is the measure of the amount of water in a food that is available for the growth of microorganisms including pathogens. The effect of storage duration on the water activity of the Kilishi samples is presented in Fig 2. The result obtained indicates that the water activity (aw) values of the sample showed no significant difference (P≥0.05) and ranged from 0.74 - 0.89. The aw of the Kilishi samples decreased as the storage duration increased. The

decrease in aw during storage has been attributed to change in moisture. The reducing water activity may be followed by reductive changes signifying that the rate of deteriorative reactions including microbial growth will be reduced during storage. This result is in agreement with Crapo et al. (2010).

3.2.3 Total Volatile Basic Nitrogen (TVB-N)

TVB-N which is a widely used parameter to assess the quality evaluation of some foodsis presented in Fig 3. Total volatile nitrogen contains total amount of volatile nitrogen bases together with nitrogen which is synthesized by reaction with protein. The TVB-N values (mgN/100g) of the Kilishi samples were in the range of 8.06mgN/100g to 20.50mgN/100g. These values indicates that TVB-N did not exceed the legal limit of 50mgN/100g muscle and were still under the standard limit (<35mgN/100g) as reported by Siripongvutikorn et al. (2009). However, there were significant variations (P≤0.05) among the Kilishi samples. SK2 had the highest content of TVB-N (20.50mgN/100g) compared to the other samples. With regard to the storage duration, the samples increased in their TVBN contents as the storage time increases. This result is in agreement with the report of Ozogul et al. (2006).

3.2.4 Trimethylamine (TMA) Value

The effect of storage duration on the trimethylamine values of the Kilishi samples are shown in Fig 4. TMA occurs due to the activity of bacterial enzymatic decomposition of trimethylamine oxide (TMA-O) and is a very useful index in characterizing the quality of fresh and processed meat (Arashisar et al., 2004). The result obtained shows that there were significant variations (P≤0.05) among the Kilishi samples. The TMA values of the Kilishi samples were in the range of 3.79mgN/100g to15.40mgN/100g and this indicates that the TMA values of the samples were still under the standard limit (35mgN/100g). Also, it was observed that the TMA values of the Kilishi samples decreases as the storage duration increases. The decrease in value of TMA over storage may be due to the low moisture content of the Kilishi and the anti-oxidant compounds derived from the spices in the infusion mixtures used in the Kilishi preparation which inhibited the production of TMA from TMAO and this is in agreement with the report of Iheagwara (2013).

3.3 Organoleptic Analysis

The organoleptic evaluation of food products is very important in determining the consumer acceptability. The results of sensorial analysis for the Kilishi samples stored at ambient temperature for 150 days are presented in Tables 3 - 6. The results obtained

Iheagwara and Okonkwo…PhysicochemicStorage Duration and Ingredient Formulation

Journal of Food Research and Technology | © 2016 Jakraya Publications (P) Ltd

Fig 1: Effect of storage duration on pH of

Fig 2: Effect of storage duration shows that there were significant variations (Pall the sensory parameters evaluated. With regard to flavour, the highest flavour 8.43±0.56 for day one, 7.60±0.36 for day 50, 6.30±0.47 for da5.55±0.31 for day 150 were observedPhysiologically, the perception of flavour involves the detection of four basic sensations includisweetness, sourness and bitterness by the nerveor the surface of the tongue (Hedrick result reveals that the flavour of SK2 was higher

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Journal of Food Research and Technology | January-March, 2016 | Vol 4 | Issue 1 | Pages Jakraya Publications (P) Ltd

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Fig 1: Effect of storage duration on pH of kilishi samples

Fig 2: Effect of storage duration on water activity (aw) of kilishi

shows that there were significant variations (P≤0.05) in parameters evaluated. With regard to

flavour 8.43±0.56 for day one, 7.60±0.36 for day 50, 6.30±0.47 for day 100 and

were observed in SK2. Physiologically, the perception of flavour involves the detection of four basic sensations including saltiness,

s and bitterness by the nerve endings ongue (Hedrick et al, 1994). This

result reveals that the flavour of SK2 was higher

probably because the fat content of the product was relatively high and the moisture content was also lowHence, the high flavour of the product compared to the other Kilishi samples conformity with the findings of Olusola and Apata et al. (2013). of Melton (1990) that as the fat of meat increases so does the flavour.

In relation to pungency, there were variations (P≤0.05) among the Kilishi samples.

150

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Storage duration (days)

Storage duration(days)

al and Organoleptic Characteristics of Kilishi Sausage as Affected by

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samples.

kilishi samples.

probably because the fat content of the product was relatively high and the moisture content was also low.

flavour of the product compared to the was found and this is in

ty with the findings of Olusola et al. (2012) It also supports the observation

of Melton (1990) that as the fat of meat increases so

pungency, there were significant among the Kilishi samples. -

TK

SK1

SK2

SK3

SK4

SK5

SK6

SK7

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SK1

SK2

SK3

SK4

SK5

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SK7

Iheagwara and Okonkwo…PhysicochemicStorage Duration and Ingredient Formulation

Journal of Food Research and Technology | © 2016 Jakraya Publications (P) Ltd

Fig 3: Effect of storage duration on TVBN of

Fig 4: Effect of storage duration on Trimethylamine (TMA) of According to Olusola et al. (2012), the hotness of Kilishi is an evaluation of the pungency of the product. The results of pungency as shown in Tables 3 reveals that SK7 had the highest pungent scores compared to the other Kilishi samples in all the respective days of storage evaluated. This suggests that as the percentage of the spices used in the infusing mixtures increases, the pungent level also increases.

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Journal of Food Research and Technology | January-March, 2016 | Vol 4 | Issue 1 | Pages Jakraya Publications (P) Ltd

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Fig 3: Effect of storage duration on TVBN of kilishi samples.

Fig 4: Effect of storage duration on Trimethylamine (TMA) of kilishi samples

(2012), the hotness of is an evaluation of the pungency of the product.

The results of pungency as shown in Tables 3 - 6 reveals that SK7 had the highest pungent scores

samples in all the spective days of storage evaluated. This suggests that

as the percentage of the spices used in the infusing the pungent level also increases.

This agrees with the report of Isah and Okubanjo (2012).

According to Moloney (1999), meat an important component of meat tenderness and palatability and it has two major components; the first is the impression of wetness produced by the release of fluid from the meat during the first few chews, while the second is the more sustaine

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Storage duration(days)

50 100 150 200

Storage duration (days)

al and Organoleptic Characteristics of Kilishi Sausage as Affected by

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samples.

This agrees with the report of Isah and Okubanjo

According to Moloney (1999), meat juiciness is an important component of meat tenderness and palatability and it has two major components; the first

ess produced by the release of fluid from the meat during the first few chews, while the second is the more sustained juiciness that –

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Table 3: Mean sensory scores of kilishi samples stored for one day

Kilishi samples

Sensory Parameter Flavour Pungency

Juiciness Tenderness Overall

acceptability TK 7.86±0.52f 7.18±0.34e 7.18±0.45b 7.15±0.51f 7.63±0.28f SK1 8.06±0.32d 7.65±0.42d 7.13±0.23c 7.25±0.37e 7.75±0.44d SK2 8.43±0.56a 7.64±0.53d 7.15±0.33bc 7.53 ±0.49b 8.00±0.78a SK3 8.15±0.46b 7.78±0’41c 7.23±0.48a 7.62±0.38a 7.93±0.37b SK4 8.10±0.49c 7.84±0.42b 7.12±0.43c 7.41±0.52c 7.88±0.45c SK5 8.05±0.34d 7.85±0.32b 7.08±0.23d 7.26±0.37e 7.68±0.49e SK6 8.00±0.33e 7.98±0.41a 7.00±0.28e 7.33±0.32d 7.50±0.18g SK7 7.82±0.48f 8.00±0.52a 6.58±0.49f 7.04±0.45g 7.08±0.33h


Table 4: Mean sensory scores of kilishi samples stored for 50 days

Kilishi samples

Sensory parameter

Flavour Pungency Juiciness Tenderness Overall acceptability

TK 7.30±0.44d 6.84±0.23h 6.41±0.32e 6.62±0.48e 6.71±0.33c SK1 7.53±0.33b 7.20±0.52d 6.52±0.21cd 6.65±0.36de 6.80±0.44b SK2 7.60±0.36a 6.92±0.33g 6.68±0.42b 6.76±0.42c 7.10±0.38a SK3 7.42±0.18c 7.04±0.41f 6.76±0.33a 6.84±0.33b 6.84±0.49b SK4 7.40±0.24c 7.12±0.28e 6.81±0.22a 6.93±0.47a 6.53±0.21d SK5 7.38±0.48c 7.43±0.33c 6.54±0.38c 6.68±0.32d 6.41±0.32e SK6 7.27±0.51de 7.51±0.42b 6.48±0.41d 6.34±0.24f 6.23±0.24f SK7 7.24±0.38e 7.74±0.38a 6.25±0.35f 6.20±0.43g 6.08±0.32g



Kilishi samples

Sensory parameter

Flavour Pungency Juiciness Tenderness Overall acceptability

TK 6.11±0.36c 6.30±0.48c 5.18±0.23c 5.48±0.32cd 5.59±0.21c SK1 6.18±0.19b 6.27±0.35d 5.20±0.11c 5.52±0.22c 5.68±0.45b SK2 6.30±0.47a 6.18±0.47f 5.64±0.28a 5.80±0.43a 5.88±0.21b SK3 6.22±0.51b 6.20±0.35ef 5.43±0.41b 5.63±0.35b 5.70±0.41a SK4 6.20±0.22b 6.23±0.21e 5.22±0.32c 5.51±0.28c 5.62±0.28c SK5 6.18±0.18b 6.29±0.31d 5.11±0.27d 5.45±0.34de 5.53±0.38d SK6 6.07±0.34c 6.35±0.48b 5.08±0.12d 5.40±0.18e 5.50±0.42d SK7 5.96±0.47d 6.41±0.32a 5.01±0.11e 5.32±0.21f 5.48±0.22d

a-hMeans with different superscript along the column differ significantly at P≤ 0.05 apparently results from the stimulating effect of fat on the production of saliva and coating of fat that builds up in the tongue, teeth and other parts of the mouth. The result of juiciness of the Kilishi samples was significantly different (P≤0.05). For day one, SK3 had the highest (7.23±0.48) juiciness score while for day 50, SK4 was juicier (6.81±0.22) than the other Kilishisamples. SK2 had the highest juiciness scores of

5.64±0.28 and 5.02±0.43 for day 100 and 150, respectively, compared to the other Kilishi samples. However, the juiciness of all the Kilishi samples were inversely proportional to the storage duration though the juiciness as detected by the consumer are dependent on the intramuscular lipids and water content of the meat (Olusola et al., 2012). The tenderness of meat can be defined as the secondary manifestation of the -



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Kilishi samples

Sensory parameter Flavour Pungency Juiciness Tenderness Overall

acceptability TK 5.32±0.43cd 5.43±0.32b 4.84±0.21c 4.70±0.32c 4.48±0.24d SK1 5.40±0.22b 5.30±0.25c 4.91±0.33b 4.78±0.26b 4.56±0.33c SK2 5.55±0.31a 5.20±0.22e 5.02±0.43a 4.98±0.41a 4.80±0.22a SK3 5.35±0.43c 5.24±0.31de 4.94±0.45b 4.92±0.34a 4.68±0.23b SK4 5.30±0.21d 5.29±0.42cd 4.80±0.31c 4.62±0.25d 4.61±0.35c SK5 5.24±0.22e 5.32±0.26c 4.68±0.42d 4.50±0.18e 4.50±0.22d SK6 5.20±0.36e 5.48±0.33ab 4.60±0.22e 4.42±0.23f 4.41±0.26e SK7 5.08±0.24f 5.50±0.24a 4.53±0.26f 4.28±0.33g 4.35±0.24f

a-hMeans with different superscript along the column differ significantly at P≤ 0.05 structure of meat and the manner in which this structure reacts to the force applied during biting and the specific senses involved in eating (Moloney, 1999). It is how meat feels in the mouth during manipulation and mastication (Olusola et al., 2012). The result of tenderness of the Kilishi samples as shown in Tables 3 - 6 shows that there were significant differences (P≤0.05) in the tenderness of the Kilishi samples. For day one, SK3 was more tenderly (7.62±0.38) than the other Kilishi samples. For day 50, SK4 had the highest tenderness score of 6.93±0.47 compared to others. For days 100 and 150, SK2 had the highest tenderness of 5.80±0.35 and 4.98±0.34 respectively compared to the other Kilishi samples. This variation in tenderness of the Kilishi samples can be attributed to a large extent on the variations in the ingredients used since the same semitendinosus muscle and processing method were adopted throughout the experiment especially for the sausage-type Kilishi samples. Also, this result confirms the report of Moloney (1999) who said that meat juiciness is an important component of meat tenderness and palatability. Similarly, the tenderness of the Kilishi samples was inversely proportional to the storage duration.

The mean panel ratings for the overall acceptability of the Kilishi sample as shown in Tables 3-6 reveals that there were significant (P≤0.05) differences among the Kilishi samples. The result obtained in relation to the overall acceptability indicates that the panelist preferred SK2 greatly compared to other Kilishi samples in all the storage days. Among the Kilishi samples, SK7 had the least rating in overall acceptability. This result obtained indicates that the level of inclusion of the spices used in the Kilishi production affected the consumer preference as the panelist preferred SK2 (8.5% ingredients) than the hot pungent SK7 (115% ingredient). This result is in agreement with the findings of Isah and Okubanjo (2012). 4. Conclusion

Kilishi is a product that is highly relished by consumers. The present study has demonstrated that varying the percentage of ingredients used in the infusion slurry for the kilishi production significantly affects the physicochemical and organoleptic characteristics of the kilishi product.

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